Grilled Rosemary Chicken Bites

Grilled Rosemary Chicken Bites

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About this Recipe

The perfectly grilled little bites are packed with huge flavour.


25 Sprigs rosemary
2 Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breast Portions, cut into 1 inch (2.5 cm) cub
1 tbsp (15 mL) Dijon mustard
2 Cloves garlic, minced
3 tbsp (45 mL) White wine
2 tbsp (30 mL) Olive oil
1 tbsp (15 mL) Lemon juice
Salt and pepper


REMOVE the leaves from the bottom 1-2 inches (2.5-5 cm) of each rosemary sprig, chop finely and set aside. Soak rosemary sprigs in water for at least an hour to prevent burning on the grill.

PLACE chicken cubes in a large re-sealable plastic bag. Whisk together remaining ingredients, including chopped rosemary and pour over chicken. Massage marinade into the chicken. Seal the bag carefully and refrigerate for 1 hour.

PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray.

REMOVE rosemary sprigs from the water. Skewer a piece of chicken onto each rosemary sprig.

GRILL chicken skewers for 5-6 minutes or until evenly char grilled and the internal temperature reaches 165°F (74°C). If the rosemary begins to dry or burn simply tuck a narrow piece of aluminum foil under the sprigs to protect them from the direct heat.

SERVE immediately.


Tips: Serve with tzatziki or your favourite creamy dip.

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